Time As A Public Health Control; Procedures & Records | 4.00 |
Food Contact Surfaces; Clean And Sanitized | 4.00 |
Hands Clean & Properly Washed; Gloves Used Properly | 2.00 |
Food Separated And Protected From Contamination | 2.00 |
Utensils And Equipment Approved, Good Repair | 1.00 |
Adequate Ventilation & Lighting: Designated Areas; Use | 1.00 |
Thermometers Provided And Accurate | 1.00 |
Plumbing: Properly Installed, Good Repair | 1.00 |
Premises; Personal item storage and cleaning item storage | 1.00 |
Floors, Walls, And Ceilings: Clean | 1.00 |
Food Handler Certifications available, current, complete | 1.00 |